Method of manufacturing products from soja.



Y. METHOD OF MANUFACTURING PRODUCTS FROM SOJA.

APPLICATION FILED 00T.10, 1911.

Patented June 17, 1913.

I Valles, in France,

YU irritant-,0]? vannnns, rmncn.

w t -a Specification of Letters Patent.

ratenteaaunen, 1913.

Application filed October 10, 1911. Serial No. #820,,

To all whom itmay concern.-

Be it known that 1,-YU Yine L1,, a sub ject of the, Emperor of China, residing at have invented a certain new and useful Method of Manufacturing a Product from Si ja, of which the follow ing isa full, cleanand exact description.

this invention is to provide The object of a simple, 'eflicient and economical method of pressure 1nto the filtering press c.

.prodncing'awroductfrom soja beans, and from which product it is possible to obtain by addizitgz;certain.substances a product re- 'sembling human or animal milk, and also to obtain-fresh or fermented cheese, milk in the form of powder and concentrated milk, fermented milk, sauces, preserves, etc. The manufacture of milk comprises a series of operations .viz., the cleaning an decorticating of the beans, which are effected in the ordinary manner, the grinding of the said grain previously mixed with a certain quantity of water, the passing of the crude product through a filtering press, from which the liquid, which is of a milky color, runs off to 0001 through a filter and passes thenc into a boiler heated with a water bath, where it is pasteurized or sterilized, and from which it is'removed, ready to be delivered for-consumption as milk, or for use in the manufacture of the products mentioned above.

The, apparatus necessary for this manufacture is llustrated in the accompanying .4 drawings 35 by a longitudinal sectional elevation. v

The clear paste produced by the grinding of the grain in' combination {with the water 1 that enterspasses into the chute t that condrawn veys it into a tank u from which it is off by the pump which forces it under \Nhen filter it passes through a sieve vats and is conveyed boiler or digester leaving they and then falls into a through a pipea' tothe .b; This boiler or digester b"-is heated in' a hot-water-bath 0 provided with a feed admi'ssiond', a valved outlet 6' and finally a manometer g. The cover of the digester fixed by means of pivoted bolts, with nuts h which fix them in the lugs 2". The entrance of the liquid into the boiler or di-' ester is regulated by the cock j. Its escape is effected through the pipe k regulated by the cock I. When the liquid hasentered the boiler, it is heated to a variable temperature-for the purpose of pasteurization cheeses may be eaten or sterilization. It is then bottled and is ready for consumption;- When the operation is finished, the grain is removed from the filter-press and now forms cakes which can be utilized for feeding- (they are in that casefidried and reduced to powder). They may also be used for feeding cattle, and, even if these cakes are greatly exhausted, they form a very good nitrated manure, after undergoing certain treatment; drying and dressing.

Thie soja milk contains more casein'and less lactose and butter than human or ani= mal milk, but by reducing its quantity of casein by addin certain matters aproduct is obtained resembling human and animal vmil-k. With this milk fresh or fermented cheese can be made as desired.

In making fresh cheese, the milk is curdled or coagulated by means of magnesia salts, organic acids and ferments, rennet orlactic} ferments.

Th e coagulated milk is, molded and pressed, and cheese of different forms and consistency obtained according to the degree of coagulation or pressure. The fresh or they may-be dried. They are salted or not according to the nature of the manufacture. The liquid that remains after the pressing may be used for feeding a certain class of animals, or be employed in other ways. v

In producing fermented cheese: Roquefort, Permesan, Romatour, Camembert, Gruyere, etc., ferments suitable for the manufacture of those products are employed.

The milk in the form of powder and the concentrated milk are obtained in accordance with the principles employed for animal milk, but one point has to be observed "with regard to its manufacture. Thesoja milk, being artificial, may be easily obtained at a certain consistency, which enables economy to be effected in time and heating in the course of the concentration.

The fermented milk is obtained by using ferments such as the ferments employed in producing fermented milkshuman beings kephir, yoghourt, koumis, etc. These are the Saccharomyces cerem'siw, Dispom caucasz'ca, Maya bulgare,

through the addition of sugar (glucose,

tose. I

etc-., and the manufacf ture is eflected by modifying the said milk.

' not. This latter which is effected by 'ments .such as sojaobacille and the aceto- The casein derived from Soja is manufactured either from the milk itself obtained as indicated or with the cakes remaining after the extraction of the oil or fatty matter of the soja beans. For making casein with the cakes it is necessary that the cakes should be previously crushed. It is obvious that the casein of the cakes is necessarily far less rich in fatty matters.

In order to prepare it. the soja milk is coagulated. The coagulation having been effected, the product is dried, asepticized or not, ground or not, and may be employed as an alimentary or as an industrial prodproduct may be employed for all purposes; paste, bedding paper, manufacture of the objects, etc., the same as animal casein. To the casein thus obtained chemical products such as borax, oxid of zinc, magnesia, gelatin, etc., may be. added in different proportions in order to obtain solid casein. It is also possible to produce sauce. with soja milk the fermentation of means of special fermycesf This sauce is more or less salted with chlorid of sodium, and an addition may be made of spices, pepper, clove, nutmeg, piment, etc. may be'concentrated or dried by heating. Soja preserves may also be obtained with sojamilk slightly thickened with sugar. In this case, the soja grains are cooked before being ground and may be mixed with or added to dry fruits, chestnuts, almonds, hazelnuts, cocoa, etc.

laim: p The hereindescribed method of producing a product from soja beans which consists in cleaning and decorticating the beans, grinding the beans previously mixed with water, subjecting the ground product to The sauce having been made pressing and filtering operations, and then heating the filtered necessary to elfect zation.

In testimony whereof he aifixes his signaturein presence of two witnesses.

LI YU YIN G.

liquid to a temperature Witnesses:

H. G. Coxn, p ALnxA DRE MATHEW.

pasteurization or sterili- 

